This is the best Venezuelan ponche crema recipe ever, especially because it’s as thick and creamy as it gets. The best part, you won’t need to add either cornstarch or ready-to-make flan powder. This Venezuelan eggnog is made out of egg yolks, sweetened condensed milk, evaporated milk, and, of course, our delicious aged rum!
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You may think I’m early this year, sharing a Christmas recipe in the middle of September. But the truth is I’m late. I first shared this delicious Venezuelan ponche crema in Spanish during the 2016 Holiday season. But I must confess: I was so busy that I completely forgot about the English version. So, here I go.
It is not redundant to speak of a creamier ponche crema because there are some recipes in which the ponche doesn’t reach the necessary creamy consistency unless you add a thickener. This one that I share today is the creamiest and thickest of all, and you’ll see why.
How to Make the Creamiest Ponche Crema
I was happy with this, my first ponche crema recipe, created from the memories of my palate. Everything was going very well until 2016 when I learned how to make rompope (the Mexican equivalent of our Venezuelan ponche crema and the American eggnog.
The trick is to make a custard with the egg yolks, the sweetener (sweetened condensed milk) and the evaporated milk. To beat the egg yolks for that custard until they turn pale yellow is the answer to how to make a thick creamy ponche crema in record time.
The result of this technique is unbeatable: the color is a bit more intense, and the drink is definitely creamier. The ingredients are the same as in my original ponche crema recipe, except there is no need to add lemon peel.
How to Serve Venezuelan Ponche Crema
Along with the hallacas, our traditional chicken salad, and the pan de jamón, ponche crema is literally omnipresent in any Venezuelan Christmas celebration. This delicious drink can be enjoyed cold, or with crushed ice (which is how I prefer it, and therefore it is imperative a thick, creamy consistency).
Plus, a bottle of homemade ponche crema is a gift that anyone who receives it will truly appreciate. This is the drink of the holidays and that we enjoy it while making the hallacas, and also when we decorate the Christmas tree and put the nacimiento: the Nativity scene with which we represent Bethlehem where Jesus of Nazareth was born.
Tips for Making the Best Ponche Crema Ever
If you dare to make this delicious homemade ponche crema, keep the following in mind:
- To make this recipe you will need an electric mixer, better if it is a standing one, because for the egg yolks to reach the desired creamy texture, you must beat them for at least 10-12 minutes.
- Once the yolks have the right texture, add the sweetened condensed milk and continue beating until a homogeneous mixture is formed.
- Next, you add the evaporated milk and beat some more.
- The cream of yolks and milk, along with a cinnamon stick, is then cooked over medium-low heat, better if it is in a heavy-bottomed steel pot.
- Once on the heat, stir constantly with a wooden spoon. When I say constantly, it’s literal: you can’t leave the pot unattended or else you’ll risk the curstard sticking to the bottom or worse yet: the egg will cook too quickly and curdleds will be formed.
- Nor should you let the mixture boil to prevent the egg from curdling.
- You will know that the mixture is ready when little bubbles begin to form on the edge of the pot.
- If the egg were to curdle, do not worry that it is not the end of the world: you can always strain the mixture and even liquefy it, and matter resolved.
- Once the mixture is removed from the heat, this is when the rum and vanilla extract are added, otherwise the alcohols would evaporate during cooking.
- I make my ponche crema with golden aged rum with Controlled Denomination of Origin Ron de Venezuela, but you can use the rum of your choice, including white rum.
- This recipe yields 1 liter of ponche crema, that I storage, refrigerated in sterilized swing top glass bottles. However, there are readers from Venezuela who have reported to me that when they prepare it they do not reach the liter, which makes me think that the size of the eggs probably influences. So, my suggestion is If the eggs you are using are not extra large, use 6 to 7 yolks.
Traditional Venezuelan Ponche Crema Recipe
Now that I’ve mastered the art of making this thick creamy ponche crema, I share my delicious and I hope you like it as much as I do. Thanks for subscribing to my YouTube channel and visiting my Amazon shop.
Traditional Venezuelan Ponche Crema
- 5 egg yolks
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cinnamon stick
- 1 cup aged rum
- 2 tsp. vanilla extract
- In a bowl and with the help of an electric mixer, beat the yolks until a pale yellow cream is formed, about 10-12 minutes.
- Add sweetened condensed milk and beat until a homogeneous mixture is formed about 1 more minute.
- Add evaporated milk and mix until incorporated.
- Bring the mixture of yolks and milk to a pot and turn the heat to medium-low. Cook, constantly stirring with a wooden spoon, for about 12-15 minutes. It is imperative not to leave the pot unattended at any time to prevent the punch from sticking or clumping.
- Remove from heat. Add the rum and vanilla extract, and stir. You can discard or not the cinnamon stick. Stir, and with the help of a funnel, transfer the punch to a sterilized bottle.
- Chill in the refrigerator for at least 2 hours before serving.
- Unlike other punches that have to be left to thicken for several days in the refrigerator, this one is so thick that you can drink it immediately.
- You can serve it on its own or with ice.